Cooking Elk Roasts

by Kim
(Montana)

(This information is adapted from "Safe Handling of Wild Game" by Susan Brewer, Ph.D. and Charles Stites, M.S., The University of Illinois, 1995)

Tenderness will be the guide for choosing either moist or dry heat cookery to cook game roasts. Less tender roasts (shoulder, leg) can be oven roasted with dry heat at low
temperatures for long periods of time or cooked with moist heat for shorter times.

Use a meat thermometer to judge the doneness of game roast. Roast game to a minimum internal temperature of 160degrees for safety.


Cooking Time for Wild Game and Roasts
at an oven temperature of 325 degrees:

3 to 5 pound roast: 25-30 minutes (medium 160 degrees, well 170 degrees internal temps)

4 to 6 pound roast: 30-35 minutes (medium 160 degrees, well 170 degrees internal temps)

(See recipes to follow)